About: Saturated higher fatty acids as a means of inhibiting alcoholic fermentation and sulphur dioxide reduction in wine

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	This paper is aimed on inhibition of alcoholic fermentation and the possibility of sulfur dioxide reduction in wine technology and wine storage. Mixture of higher fatty acids (HFA) - C8, C10 and C12, were tested. Experiments have confirmed that addition of HFA into the fermenting media causes rapidly inhibition of yeasts metabolic activity, their death and complete stopping of alcoholic fermentation. There was found out almost double concentration of dead cells after 24 hours in wine treated with HFA (25.4 %) in opposite to untreated (48.5 %). Combination with 60 mg/L sulfur dioxide came out even better (32.9 to 77.0 %). Optimized properties to inhibit yeasts and lactic acid bacteria with the current potential for treatment of wine against secondary fermentation is likely to offer a mixture of HFA C8, C10 and C12 (2:7:1) dissolved in 70% vol. ethanol, with 100 ml ethanol solution containing 10 g of this mixture. Addition of HFA can significantly reduce the dosage of other preservatives such as sulfur dioxide and sorbic acid. This method can effectively reduce the cost of the technology involved wines with residual sugar. This paper is aimed on inhibition of alcoholic fermentation and the possibility of sulfur dioxide reduction in wine technology and wine storage. Mixture of higher fatty acids (HFA) - C8, C10 and C12, were tested. Experiments have confirmed that addition of HFA into the fermenting media causes rapidly inhibition of yeasts metabolic activity, their death and complete stopping of alcoholic fermentation. There was found out almost double concentration of dead cells after 24 hours in wine treated with HFA (25.4 %) in opposite to untreated (48.5 %). Combination with 60 mg/L sulfur dioxide came out even better (32.9 to 77.0 %). Optimized properties to inhibit yeasts and lactic acid bacteria with the current potential for treatment of wine against secondary fermentation is likely to offer a mixture of HFA C8, C10 and C12 (2:7:1) dissolved in 70% vol. ethanol, with 100 ml ethanol solution containing 10 g of this mixture. Addition of HFA can significantly reduce the dosage of other preservatives such as sulfur dioxide and sorbic acid. This method can effectively reduce the cost of the technology involved wines with residual sugar. (en)
Title	Saturated higher fatty acids as a means of inhibiting alcoholic fermentation and sulphur dioxide reduction in wine Saturated higher fatty acids as a means of inhibiting alcoholic fermentation and sulphur dioxide reduction in wine (en)
skos:prefLabel	Saturated higher fatty acids as a means of inhibiting alcoholic fermentation and sulphur dioxide reduction in wine Saturated higher fatty acids as a means of inhibiting alcoholic fermentation and sulphur dioxide reduction in wine (en)
skos:notation	RIV/62156489:43510/11:00184937!RIV12-MSM-43510___
http://linked.open...avai/predkladatel	Zahradnická fakulta (Lednice)
http://linked.open...avai/riv/aktivita	S
http://linked.open...avai/riv/aktivity	S
http://linked.open...iv/cisloPeriodika	3
http://linked.open...vai/riv/dodaniDat	2012
http://linked.open...aciTvurceVysledku	Bábíková, Petra Baroň, Mojmír
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Mendelova univerzita v Brně / Zahradnická fakulta (Lednice)
http://linked.open...dnocenehoVysledku	228155
http://linked.open...ai/riv/idVysledku	RIV/62156489:43510/11:00184937
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	Saccharomyces cerevisiae; Yeasts inhibition; decanoic acid (en)
http://linked.open.../riv/klicoveSlovo	Yeasts inhibition decanoic acid Saccharomyces cerevisiae
http://linked.open...odStatuVydavatele	AT - Rakouská republika
http://linked.open...ontrolniKodProRIV	[A935B781DCCC]
http://linked.open...i/riv/nazevZdroje	Mitteilungen Klosterneuburg
http://linked.open...in/vavai/riv/obor	CE
http://linked.open...ichTvurcuVysledku	2 (xsd:int)
http://linked.open...cetTvurcuVysledku	2 (xsd:int)
http://linked.open...UplatneniVysledku	2011
http://linked.open...v/svazekPeriodika	61
http://linked.open...iv/tvurceVysledku	Baroň, Mojmír Bábíková, Petra
issn	0007-5922
number of pages	9 (xsd:int)
http://localhost/t...ganizacniJednotka	43510
is http://linked.open...avai/riv/vysledek of	Saturated higher fatty acids as a means of inhibiting alcoholic fermentation and sulphur dioxide reduction in wine Saturated higher fatty acids as a means of inhibiting alcoholic fermentation and sulphur dioxide reduction in wine

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